CUTTING A BREAD BOWL RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 1
Steps:
- Place a round loaf of bread on a flat surface. Slice straight down into the top of the loaf, about 3/4 of the way down, using the tip of a sharp knife. Make the initial slice about an inch from the edge of the outside of the loaf. Slice around the edge of the loaf, keeping the knife in an upright position, until a full circle has been cut. Cut the core of the loaf, using the tip of the knife, or use your hand to rip the excess bread from the inside. Pour your hot soup or creamy dip into the bread bowl just before serving.
EASY BREAD BOWLS - HIGH ALTITUDE
Like everything else in baking, high altitude poses its own set of problems. This 5 ingredient yeasty bread bowl, makes winter feel just a little more bearable. The outside is solid and crusty to contain liquids, but the inside is perfectly soft and chewy.
Provided by Jenn M.
Categories Yeast Breads
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the flour, instant yeast and the salt.
- Add the warm water to the bowl and stir until combined.
- Knead the dough in the bowl until it forms together in a ball.
- Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic.
- Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 45 minutes.
- Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.).
- Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size.
- Shape the dough into balls. Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes.
- Preheat your oven to 435°F [Add 1 degree for every 500 ft above 6000].
- Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty.
- Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.
Nutrition Facts : Calories 520.1, Fat 1.8, SaturatedFat 0.3, Sodium 1752.9, Carbohydrate 108.4, Fiber 5.3, Sugar 6.6, Protein 16.2
BREAD BOWLS FROM FROZEN ROLLS
Provided by Katie Clark
Time 3h5m
Number Of Ingredients 2
Steps:
- Place frozen rolls on a greased cookie sheet - you will need three per bowl. You don't need to place them super far apart because you'll be combining them anyways!
- Cover with greased plastic wrap, and let rise for about five hours. I let them rise overnight and that worked well.
- Once they have risen, combine three of the rolls together and roll into a big, round ball.
- Place each ball back on the cookie sheet, brush with egg wash, cover with greased plastic wrap, and let rise 2-3 hours in a warm spot.
- Bake at 350 for about 25 minutes or until golden brown.
- Remove from oven. When cool enough to handle, cut off the top of each bread bowl, and remove the inside of the bowl.
- Let cool and then serve immediately or store for another time.
Nutrition Facts : Calories 241 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 452 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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